Description
These Classic Potato Pancakes are a timeless comfort food made with just a handful of simple ingredients. Crispy on the outside and soft on the inside, they make the perfect side dish, appetizer, or even a light main course. Whether served with sour cream, applesauce, or yogurt, these golden potato fritters are guaranteed to satisfy every craving.
Who is this Recipe For?
This recipe is perfect for:
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Busy home cooks looking for a quick and budget-friendly dish.
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Potato lovers who enjoy crispy, savory snacks.
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Families searching for an easy side dish to pair with dinner.
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Anyone craving traditional European comfort food with simple ingredients.
Why it’s Great
✔️ Made with pantry staples — potatoes, onion, eggs, and flour.
✔️ Ready in under 30 minutes.
✔️ Crispy edges with a soft, flavorful center.
✔️ Versatile — serve for breakfast, lunch, or dinner.
✔️ Freezer-friendly, so you can make a batch ahead of time.
Ingredients
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4 large russet potatoes
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1 medium onion
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2 eggs
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¼ cup all-purpose flour
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½ tsp sea salt (or to taste)
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¼ tsp black pepper (or to taste)
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2 tbsp vegetable oil (for frying)
Kitchen Equipment Needed
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Food processor or box grater
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Mixing bowls
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Fine strainer or clean kitchen towel
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Large non-stick skillet
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Paper towels (for draining excess oil)
How to Make Classic Potato Pancakes
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Prep the potatoes and onion – Peel and grate the potatoes and onion. If using a food processor, cut them into cubes and pulse until finely grated.
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Remove excess liquid – Place the mixture in a strainer or towel and squeeze out as much liquid as possible into a bowl. Discard the liquid but keep the white potato starch left at the bottom.
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Mix the batter – Return the potato mixture to a bowl, add the eggs, flour, salt, and pepper. Stir until combined.
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Cook the pancakes – Heat oil in a skillet over medium heat. Drop spoonfuls of the potato mixture into the pan and flatten slightly. Fry for 2–3 minutes per side until golden brown and crispy.
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Drain and serve – Place cooked pancakes on paper towels to absorb excess oil. Serve hot with sour cream, applesauce, or yogurt.
Storage
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Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or skillet to keep them crispy.
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Freezer: Cook and cool completely, then freeze on a baking sheet in a single layer. Once frozen, transfer to freezer bags. To reheat, bake at 450°F (230°C) for about 15 minutes.
FAQ
Q: Can I use other types of potatoes?
A: Yes, but russet potatoes give the crispiest texture. Yukon golds also work well.
Q: Can I make them gluten-free?
A: Absolutely! Just swap the all-purpose flour for a gluten-free blend or potato starch.
Q: What toppings go best with potato pancakes?
A: Traditional sour cream and applesauce are classics, but you can also try garlic sauce, Greek yogurt, or even smoked salmon for a twist.
Q: Can I bake instead of frying?
A: Yes, you can bake them on a greased baking sheet at 425°F until golden, though frying gives the crispiest results.
Conclusion
These homemade potato pancakes are proof that simple ingredients can make the most satisfying dishes. Crispy, savory, and endlessly versatile, they’re perfect for breakfast, lunch, or dinner. Whether you serve them traditionally with sour cream or get creative with toppings, this recipe is sure to become a family favorite.
